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Carrot Cake

Carrot cake with a slice taken out and put on a plate

Carrot cake is a timeless classic. It has the power to bring joy to any occasion. But what if I told you that we’re about to elevate your carrot cake experience to a whole new level of moistness, sweetness, and flavour? I’ve been using this recipe for many years, and it never disappoints. Unfortunately, I didn’t have time to decorate it with marzipan or caramelised carrots as I usually do, but I’m sure you can still envision it. You can bake it in round, square, or even as sweet loaves, but do yourself a favour and give it a try because it will leave your taste buds in pure bliss!

Who invented Carrot Cake?

Interestingly, the origin of carrot cake is somewhat disputed, with several theories circulating about its beginnings. This is what I have learned over time.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
  1. Middle Ages in Europe: Many food historians believe that carrot cake has its roots in carrot puddings eaten by Europeans during the Middle Ages. Carrots were commonly used in desserts as a sweetener without sugar.
  2. Middle East: Some of the oldest carrot cake recipes are believed to come from the Middle East, possibly Persia or Afghanistan, where the modern-day carrot likely originated.
  3. Netherlands: The cultivation of the modern orange-rooted carrot took place in the Netherlands around the 17th century, and it’s possible that carrot cake evolved alongside the availability of this new carrot variety.
  4. England: Carrot cake is thought to have originated in England during World War II when housewives used carrots to naturally sweeten their confections due to rationing.
  5. France: Another theory suggests that carrot cake may have emerged in the French court of Louis XVI in the 19th century.

While the exact origin remains uncertain, carrot cake has undoubtedly become a beloved dessert with variations enjoyed worldwide. Its history is a fascinating blend of culinary traditions and innovations over centuries.

Tips and Techniques:

  • This recipe makes a generous cake serving at least 12-16 people but you could halve it if you like, or make two smaller cakes and freeze one.
  • Customise the cinnamon and spice to your taste. I always say stick to the recipe the first time so you know what you’ve got then you can make notes and play around for next time. Think nutmeg, cardamom or anything else you desire.
  • Don’t have walnuts? Pecans work, too, or skip nuts altogether.
  • For extra texture and flavor, consider adding raisins or shredded coconut to the cake batter.
Can I use a different type of oil?

Absolutely! Feel free to use any light-flavored oil like vegetable or olive oil.

Can I use a different type of sugar?

Of course! You can use white sugar or raw sugar instead of brown sugar, however you may find it will be lighter in colour and slighly less moist.

Can I make this cake ahead of time?

Yes, you can! Prepare the cake up to 2 days in advance and store it in an airtight container at room temperature. The cream cheese frosting can be made up to 1 day in advance and stored in the fridge. Just allow the frosting to come to room temperature before spreading it over the cake. You can store the cake in the fridge for up to 5 days in a sealed container.

Can I freeze this cake?

Absolutely! Freeze the cake without the frosting for up to 3 months. Wrap the cake tightly in plastic wrap and then in foil before freezing. When you’re ready to enjoy, thaw the cake at room temperature before frosting and serving.

Black plate with a slice of carrot cake with cream cheese and carrot topping.
Carrot cake loaf with cream cheese topping and caramelised carrots.

This Thermomix carrot cake with cream cheese frosting is a delightful dessert, perfect for any occasion. It’s a culinary adventure that’s sure to impress your guests and leave them craving more. Give it a whirl, and don’t forget to let us know what you think!

Carrot cake with a slice taken out and put on a plate

Carrot Cake

4.84 from 6 votes

5 stars tells us you love the recipe

becs-table.com.au
Carrot cake is a classic dessert that is perfect for any occasion. This recipe for Thermomix carrot cake with cream cheese frosting is moist, sweet, and full of flavour. It is made entirely from scratch and is sure to impress your guests.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Difficulty Medium
Course Cake, Dessert
Cuisine European
Servings 16
Method Oven, Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

For the Cake

  • 400 g plain flour
  • 10 g bicarbonate soda
  • 5 g baking powder
  • A pinch of salt
  • 15 g 1 tablespoon Bec's warming spice (or 1 heaped tsp (5 g) cinnamon and 1 tsp (2g) mixed spice, plus 1 tsp (2 g) Ginger)
  • 350 g grated carrots
  • 100 g sultanas
  • 100 g dried apricots cut into quarters or finer if you prefer
  • 150 g pineapple Tinned: I used rings and chopped them to match the size of the apricot pieces.
  • 100 g chopped walnuts
  • 60 g brandy or rum
  • 4 eggs
  • 360 g brown sugar
  • 340 g vegetable oil

For the Cream Cheese Topping

  • 100 g unsalted butter small cold cubes
  • 1/2 tsp flaked salt
  • 350 g cream cheese
  • 180 g caster sugar
  • 10 g vanilla

Instructions
 

Step 1: Prep the Fruit and Veg Mix

  • Rinse those sultanas and chopped apricots, and pat them dry with a paper towel. Coarsely chop the walnuts, or make them your desired size (I halve mine). Grate those carrots finely, aiming for subtlety once baked (just in case of carrot haters). Combine carrots, sultanas, apricots, pineapple, walnuts, and brandy. Mix well and let the dried fruit soak in the brandy for an hour or so, absorbing all that flavourful goodness.
  • Prepare your tin; I used a large non stick Springform USA pan. 23cm (9") lined the base and set my oven to 170°C fan.

Step 2: Preparing the Dry Mix

  • Weigh your flour, bicarb, baking powder, salt, cinnamon, and mixed spice to the TM bowl. Sift the ingredients with the lid secured and the MC in place, setting the TM to speed 4/10 seconds. Transfer this sifted mix to a separate bowl and set it aside.

Step 3: Mixing Wet Ingredients

  • Fit the butterfly attachment to the TM. Add eggs and brown sugar to the TM bowl. Place the lid on the TM bowl, set a jug on top, and pour vegetable oil into the jug to measure. With the TM set to speed 3.5, slowly drizzle the oil from the jug into the TM bowl through the lid’s hole (over 40-50 seconds).

Step 4: Combining Everything

  • Add the dry mix (set aside earlier) to the batter in the TM bowl. Secure the lid and mix at speed 4 for 5 seconds. Open the lid, scrape down the sides, and remove the butterfly attachment. Introduce the carrot and fruit mixture to the TM bowl. It’s a big mix, so use your TM spatula as suggested. Close the lid, and mix for 10 seconds / reverse speed +4, aiding the mixing with your Thermomix spatula through the lid’s hole.
  • Pour the batter into the prepared tin and bake for approximately 1 hour and 15 minutes in a preheated oven. Check the cake at the 1-hour mark and rotate it if necessary. If needed, cover the cake with a foil cap lined with baking paper before continuing to bake.

Step 5: Cream Cheese Topping

  • Weigh the butter into the TM bowl and set it to mix for 30 seconds/speed 4 (to soften).
  • Then, weigh the salt, cream cheese, and caster sugar into the TM bowl and set it for 30 seconds/Interval (knead). Lift and scrape down. The mix should now be soft enough to add in the butterfly, so pop the butterfly in place and set for 20 seconds/speed 3.5.
  • Remove the mix from the bowl and chill while your cake bakes and cools.

12 Comments

  1. 5 stars
    Finally got around to making your carrot cake Bec, with carrots from our garden. We just test drove some of it for dessert with ice cream. First household response was “oooh, yum”, followed quickly by “you can make this again”. I’ll mark that down as a tick. Very yummy … and lots of it. A big cake! Thanks for your generosity with your always reliable recipes and helpful advice. Roger W

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